Prep. Time: 30 minutes
Baking Time: 1¼ hours + chilling
Servings: 16
Ingredients:
• 2 cups graham cracker crumbs
• ⅓ cup butter, melted
• 3 tablespoons sugar
• ½ teaspoon ground cinnamon
Filling:
• 1½ cups maple syrup
• 3 packages (8 ounces each) cream cheese, softened
• ½ cup packed brown sugar
• ⅔ cup sour cream
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 eggs, lightly beaten
Compote:
• 2 cups fresh or frozen cranberries, thawed
• ⅔ cup dried cranberries
• 1 cup maple syrup
• ½ cup packed brown sugar
Method:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- Combine the cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1½ in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375°F (190.6˚C) for 8 – 10 minutes or until set. Cool on a wire rack. Reduce heat to 325°F (162.8˚C).
- Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325°F (162.8˚C) for 1¼ to 1½ hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- In a large saucepan, combine the cranberries, syrup and brown sugar. Cook over medium heat until the berries pop, about 10 minutes. Serve warm with cheesecake. Yield: 16 servings (2 cups compote).
http://www.tasteofhome.com/recipes/best-maple-cranberry-cheesecake